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Spicy Punjabi Eggplant with Potatoes


The Indian Slow Cooker by Anupy Singla

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  • 3 med eggplants, diced (about 12 c)
  • 1 large potato
  • 1 med yellor or red onion
  • 1 2 in piece ginger, peeled and cut into 1 1/2 matchsticks
  • 6 cloves garlic, coarsely chopped
  • 3-4 green thai, serrano or cayenne chilies, stems removed, choped or sliced lenthwise
  • 1 T cumin seeds
  • 1 T red chili powder
  • 1 T garam masala
  • 1 t turmeric powder
  • 1/4 c oil
  • 2 T salt
  • 2 T fresh cilantro, chopped



Step 1

Add everything but the last two ingredients. Cook on low for 3 hours. Remove the lid and cook for another 2 hours (help dry up some of the moisture from the eggplant). Add the salt and cilnatry. Serve w/roti or naan.


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